1. Preheat the oven to 325-350°F (163-177°C).
2. Prepare the nut mixture by chopping walnuts, pistachios, or hazelnuts and mixing them with cinnamon and cloves.
3. Melt the butter in a small pan or microwave.
4. Brush a baking dish with melted butter to prevent sticking.
5. Layer 10 sheets of phyllo dough in the baking dish, brushing each sheet with melted butter.
6. Spread a layer of the nut mixture evenly over the phyllo dough.
7. Add 5 more sheets of phyllo dough, brushing each with butter.
8. Repeat layering the nut mixture and phyllo sheets 3-4 times, ending with 10 sheets of phyllo on top.
9. Using a sharp knife, cut the assembled baklava into diamonds, squares, or triangles.
10. Bake in the preheated oven for 40-50 minutes until golden brown.
11. While the baklava is baking, prepare the syrup by simmering honey, sugar, water, cinnamon, and lemon juice in a pot.
12. Let the syrup cook until slightly thickened, then remove it from heat.
13. Once the baklava is finished baking, immediately pour the hot syrup evenly over it.
14. Allow the baklava to soak the syrup and cool completely before serving.
15. Store at room temperature for a few days or refrigerate/freeze for longer storage.